PEI Liquor Holiday eFlyer
HOLIDAY 2018
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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CELEBRATE HOLIDAY 2018
NOVEMBER 14 - JANUARY 3, 2019
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
HOLIDAYWINE SAVINGS | NOVEMBER 14 - JANUARY 3
SAVE $4.00 *
SAVE $2.50 *
SAVE $2.50 *
CATENA MALBEC 08677Z, 750mL , NOW $21.09
MEZZACORONA PINOT GRIGIO RISERVA 09634Z, 750mL , NOW $17.49
MARQUES CASA CONCHA CHARDONNAY B0152Z, 750mL , NOW $25.99
SAVE $2.00 *
SAVE $2.00 *
SAVE $2.00 *
BONTERRA CHARDONNAY ORGANIC 09648Z, 750mL , NOW $20.99
KIM CRAWFORD ROSE 12306Z, 750mL , NOW $19.99
LAMARCA PROSECCO 15402Z, 750mL , NOW $20.99
BUY 1 &
$ 1.00 *
SAVE
BUY 2 &
$ 3.00 *
SAVE
SAVE $2.00 *
SAVE $2.00 *
BUY 3 &
$ 9.00 *
SAVE
MCWILLIAMS HANWOOD SHIRAZ 08776Z, 750mL , NOW $16.49
OYSTER BAY SAUVIGNON BLANC 09495Z, 750 mL , NOW $20.99
FAT BASTARD MERLOT 08393Z, 750mL , NOW $14.99
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CELEBRATE HOLIDAY 2018
HOLIDAY BEER SAVINGS | NOVEMBER 14 - JANUARY 3
BUSWEISER 36 PACK CANS 01047Y, $60.99
MICHELOB ULTRA 15 PACK CANS 01162Y, $31.99
BUD LIGHT 15 PACK CANS 00257Y, $29.99
FREE RAPTORS HAT*
FREE 8 INCH BOSTON PIZZA*
COORS LIGHT 15 PACK CANS 00281Y, $29.99
MOLSON CANADIAN 28 PACK CANS 01045Y, $47.98
COORS LIGHT 36 PACK CANS 01200Y, $60.99
MOOSEHEAD LAGER 18 PACK CANS 01220Y, $34.99
ALPINE 32 PACK CANS 01193Y, $54.98
MOOSEHEAD LIGHT 15 PACK CANS 00238Y, $29.99
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
HOLIDAY SPIRITS SAVINGS | NOVEMBER 14 - JANUARY 3
SAVE $2.50 *
SAVE $3.00 *
SAVE $3.00 *
CAPTAIN MORGAN SPICED RUM 03070B, 1.14 L , NOW $38.99
CAPTAIN MORGAN WHITE RUM 03020B, 1.14 L , NOW $39.49
CROWN ROYAL 04110B, 1.14 L , NOW $41.49
SAVE $3.00 *
SAVE $3.00 *
SAVE $5.00 *
SMIRNOFF VODKA 02000B, 1.14 L , NOW $38.49
J.P. WISER’S DELUXE 04230B, 1.14 L , NOW $40.99
JOHNNIEWALKER BLACK LABEL 05150Z, 750 mL , NOW $50.99
SAVE $4.00 *
SAVE $2.00 *
SAVE $3.00 *
ABSOLUT 02940B, 1.14 L , NOW $38.49
FORTY CREEK CREAM 17508Z, 750 mL , NOW $27.49
JACK DANIELS TENNESSEE FIRE 04975Z, 750 mL , NOW $31.99
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CELEBRATE HOLIDAY 2018
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
The production of Beaujolais Nouveau wines began as a tradition in France’s Beaujolais region when local wine makers developed a quick maturing wine to enjoy with workers while celebrating the completion of the grape harvest. Under French Law this easy-drinking red wine is release on the third thursday of November. These great-value French wines are light and fruity. A great Beaujolais will be silky smooth and medium bodied with a vibrant acidity and very little tannin.
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CELEBRATE HOLIDAY 2018
GEORGES DUBOEUF BEAUJOLAIS NOUVEAU 00212Y, 750 mL, $18.99
LIMITED QUANTITIES
DOMAINE PIRON BEAUJOLAIS VILLAGES NOUVEAU 01069Y, 750 mL, $21.99
JEAN LORON BEAUJOLAIS NOUVEAU COCCINELLE 01074Y, 750 mL, $19.49
MOMMESSIN BEAUJOLAIS NOUVEAU 01228Y, 750 mL, $17.29
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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HOLIDAY RECIPES local USING INGREDIENTS
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
Buttery Soft Potato Rolls
MAKES 24 SMALL OR 16 LARGE ROLLS
INGREDIENTS 1 ½ cups cool mashed potatoes 2 tsp instant yeast 1 ½ cups warm water ⅔ cup sugar ⅔ cup soft butter 2 eggs 1 tsp salt 6 ½ cups all-purpose flour ¼ cup melted butter for brushing
DIRECTIONS In a large bowl, dissolve yeast in warm water. Mix in mashed potatoes, sugar, butter, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become soft but not sticky. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and let rise in a warm place for 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 or 24 equal pieces and use your hands to form into round balls. Place into 2 greased bundt pans, cover with plastic, and let rise for 1 hour. Brush generously with more melted butter. Bake in preheated 400F oven for 15 to 18 minutes, or until golden brown. Let cool slighly, then turn out onto a wire rack to cool completely.
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HESS SELECT CHARDONNAY 09565Z, 750 mL, $22.19
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WYNDHAM BIN 222 CHARDONNAY 09490Z, 750 mL, $17.29
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Blue Cheese, Pear andWalnut Tarts
MAKES 6
INGREDIENTS All-purpose flour for dusting 1 sheet or block of puff pastry, thawed according to package directions 6 x ¼ inch slices of whole ripe pear ½ cup Isle St Jean Bleu d’Acadie cheese ½ cup walnut pieces 1 egg, beaten Honey DIRECTIONS Preheat your oven to 400F. Lightly dust your work surface and puff pastry with flour, then roll the pastry into a rectangle about 15 X 10 inches and cut into six 5-inch squares. Space evenly on a parchment-lined baking sheet. Place a slice of pear in the centre of each puff pastry piece, then divide the blue cheese between the tarts and add the walnuts as well. Use a pastry brush to brush the edges with the beaten egg.
Bake 18-20 minutes, rotating the pan halfway through, until pastry is puffed and golden. Drizzle with honey and serve warm or hot from the oven.
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WARRE’SWARRIOR PORT 06210Z, 750 mL, $22.99
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ANSELMANN RIESLING KABINETT 09436Z, 750 mL, $18.69
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
Turnip and Cow’s Cheddar Gratin
INGREDIENTS 1 medium turnip, peeled, quartered and sliced in 1/8 inch thick slices 1 cup (packed) shredded Aged Cow’s Cheddar (Extra Old or 1 year) 1 ½ cups heavy cream ¼ tsp nutmeg Salt and pepper DIRECTIONS Preheat your oven to 350F. Line a 9 x 13 inch casserole with parchment paper. Mix the nutmeg with the whip- ping cream together. Divide the turnip into 3 roughly even piles. Layer ⅓ of the turnip slices in the bottom of the casse- role so that they slightly overlap to form an even layer. Drizzle with about ¼ of the cream and ¼ of the cheese, then season with a little salt and pepper and a few thyme leaves. Repeat until all the turnips are used. Finish by drizzling cream and cheese on top of everything.
Bake for 1 to 1 ¼ hours, or until the turnip is very soft. Add a little extra fresh thyme for a garnish.
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DREAMING TREE CHARDONNAY 09656Z, 750 mL, $20.49
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VELLETRI RISERVA 08540Z, 750 mL, $16.29
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Apple and Cranberry Turkey Roulade
INGREDIENTS 1 Larkin Bros. Boneless Skinless Turkey breast (about 3lbs) 1 granny smith apple, cut in ¼ inch chunks ⅔ cup dried cranberries 2 cups cubed bread
1 medium yellow onion, minced 1 cup good quality chicken stock 1 Tbsp dried summer savoury Salt and pepper to taste Oil for fying
DIRECTIONS Combine the apples, cranberries, bread, onion, chicken stock and summer savoury in a large bowl and stir to combine. Season to taste with salt and pepper. Let stand while you prepare the turkey. Butterfly the turkey breast (lay it on it’s side and cut into it sideways so you can lay the breast open like a book). Cover the butterflied breast with plastic wrap, then use a meat mallet to pound it to an even ¼ inch thickness. The finished product should be roughly square, but you may need to trim off the smaller bottom section to square it off. Flip the turkey over so the plastic wrap is underneath, then spread the apple cranber- ry mixture evenly over the turkey. Starting at one side, roll the turkey up like a pinwheel, keeping the roll as tight as possible. Nowwrap the turkey roulade very tightly in plastic a few times (with the sides of the plastic sticking out like a candy wrapper) Tie the sides of the plastic with string so the roulade is sealed in, then lower the whole thing into the hot water. Cover and cook for about 1 ½ hours, making sure the water never gets hotter than a gentle simmer. Check the internal temperature of the turkey with an instant-read thermometer; it should read 165F or higher. Carefully remove the turkey from the hot water and unwrap it. Heat a large heavy-bottom skillet over medium-high heat, then add oil and the turkey roulade. Sear on all sides until dark golden brown. Slice and serve hot with cranberry sauce. Fill a very large dutch oven ⅔ full with water and bring to a simmer over medium heat.
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STONELEIGH MARLBOROUGH RIESLING 09533Z, 750 mL, $20.50
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BABICH MARLBOROUGH PINOT NOIR 07662Z, 750 mL, $25.49
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
Apple and Currant Braised Red Cabbage
INGREDIENTS ¼ cup butter 2 Tbsp brown sugar 3 Tbsp red wine vinegar ½ tsp cinnamon ¼ tsp ground cloves
1 medium red cabbage, cored and shredded 2 cortland apples, cored and cut into chunks ½ cup Riverview Country Market red currant jelly Salt and pepper DIRECTIONS In a large stock pot over medium heat, bring the butter, sugar, vinegar and spices to a simmer.
Add the cabbage and apple and stir well to combine.
Cook uncovered, stirring occasionally, for about 45 minutes, or until the cabbage is soft but not mushy. Stir in the red currant jelly and then season to taste with salt and pepper. Enjoy warm as a side with your Christmas dinner!
SAVE $1.00 *
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VERONA IGT ROSSO RETRO 09599Z, 750 mL, $18.99
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FINCA LAS MORAS BLACK LABEL SAUVIGNON BLANC 09436Z, 750 mL, NOW $17.99
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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SAVE $2.00 *
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CLOS DE LOS SIETE R0066Z, 750 mL, $30.39
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COMING SOON
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KIM CRAWFORD SAUVIGNON BLANC 09414Z, 750 mL, NOW $19.99
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THE STEADING GSM R0215Z, 750 mL, $55.99
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ARS VITIS RIESLING 09509Z, 750 mL, $16.99
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THE MERRY MINI WINE BOX 01242Y, 12 x 187 mL, $59.99
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MOOSEHEAD HOLIDAY GIFT PACK 01211Y, 2 x 473 mL, $13.69 1
STELLA ARTOIS 00617Y, 750 mL, $9.39
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MARITIME CRAFT BEER COUNTDOWN 01065Y, 24 Pack, $139.99
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UPSTREET BLACK TIE AFFAIR 00964Y, 500 mL, $4.29
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GAHAN SHORTEST DAY SPICED MILK STOUT 01078Y, 473 mL, $4.29
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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CROWN ROYALWITH GLASSES 00251Y, 375 mL, $22.18 JAMESON GIFT PACKWITH 2 GLASSES 00951Y, 750 mL, $37.79 JACK DANIELSWINTER JACK 00840Y, 750 mL, $25.50 J.P. WISER’S DELUXEWITH 2 GLASSES 00371Y, 750 mL, $34.29 FORTY CREEK BARREL SELECT GIFT PACKWITH CAMPING MUG 01208Y, 750 mL, $31.99
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CANADIAN CLUB 1858 GIFT PACK 01206Y, 750 mL, $29.99
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SAVE $3.00 *
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BLUE CAT RIESLING 01221Y, 500 mL, $14.99
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SILVER CAT RIESLING 01222Y, 500 mL, $14.99
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OYSTER BAY SPARKLING CUVEE BRUT 15404Z, 750 mL, NOW $21.99
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VERNISSAGE SYRAH ORGANIC PURSE 01245Y, 1.5 mL, $34.99 WARRE’SWARRIOR RESERVE PORT 06210Z, 750 mL, $22.99
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VERNISSAGE CHARDONNAY VIOGNIER PURSE 01244Y, 1.5 mL, $34.99
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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SMIRNOFF PEPPERMINT TWIST 00944Y, 750 mL, $27.24
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OLD TOM’S HOLIDAY EGG NOG 00943Y, 750 mL, $16.99
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KAHLUA MINT MOCHA 00618Y, 750 mL, $17.29
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BREEZER HOLIDAY 6 PACK 01205Y, 6 x 355 mL, $16.99
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BAILEYS BOWL PACK 01204Y, 750 mL, $35.99
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JACOB’S CREEK CHARDONNAY 09470A, 375 mL, $8.50
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VEUVE CLICQUOT CHAMPAGNE 15252A, 375 mL, $43.09
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MASI CAMPOFIORIN 08609A, 375 mL, $11.29
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BOTTEGA GOLD PROSECCO 01178Y, 200 mL, $7.99
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BAILEYS 17500K, 50 mL, $3.49
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NORTHERN BORDER COLLECTION SAMPLER PACK 01215Y, 4 x 50 mL, $22.99 GLENMORANGIE TASTER PACK 01209Y, 4 x 100 mL, $49.99
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
ring in the NEW YEAR
SAVE $2.00 *
BOTTEGA ROSE GOLD 03577W, 750 mL, $31.99
VILLA CONCHI CAVA BRUT SELECCION 15419Z, 750 mL, NOW $15.99
FREIXENET PROSECCO DOC 01191Y, 750 mL, $24.99
BOTTEGA GOLD PROSECCO 00692Y, 750 mL, $32.99
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holiday DESSERT RECIPES
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
Winter Pavlova
SERVES 8 - 10
INGREDIENTS 8 large egg whites, at room temperature Pinch kosher salt 2 cup sugar 4 teaspoons cornstarch
2 teaspoon white wine vinegar 1 teaspoon pure vanilla extract TO GARNISH 2 cups whipping cream, whipped and sweetened with sugar and vanilla
1 cup pomegranate arils 1 cup sliced strawberries 2 ripe figs, cut into wedges Mint leaves or rosemary sprigs Powdered sugar
DIRECTIONS Preheat the oven to 180 degrees F (no convection fan is best!) Place a sheet of parchment paper on a baking sheet. Draw one 12-inch circle on the paper, using a 12-inch plate as a guide, then draw a smaller circle inside to make a wreath shape. Turn the paper over so the circles are on the reverse side. (This way you won’t get a pencil mark on the meringue.) Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 3 minutes. Whisk in the vinegar, vanilla and cornstarch. Use a spoon or piping bag to pile the meringue into the wreath shape you’ve drawn and try to make sure it is the same thickness all over. Bake for 1 1/2 hours. After baking, turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. Carefully remove the meringue wreath from the parchment and place on a large serving plate. Right before serving, spoon some of the whipped cream on top of the wreath, then top with fresh fruit and mint leaves. Dust with icing sugar and enjoy right away!
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YELLOWTAIL RED MOSCATO BUBBLES 15601Z, 750 mL, $14.99
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ROSA REGALE 15408A, 375 mL, $15.79
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Wine Poached Pears with Spiced Vanilla Bean Syrup
MAKES 6
INGREDIENTS 1 bottle Pelee Island Gewurztraminer 1 cup water ⅔ cup white sugar 1 vanilla bean 1 star anise 1 cinnamon stick 6 medium firm but ripe Bartlett, Anjou or Bosc pears
DIRECTIONS Add the wine, water, sugar spices to a large dutch oven. Cut the vanilla bean in half length- wise and use a paring knife to scrape the seeds out, then add the seeds and pod to the pot. Bring all the ingredients to a simmer over medium heat.
While the liquid is heating, peel and core the pears: use a vegetable peeler to remove the peel, slice them in half, then use a melon baller to carefully scoop the core out.
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Add the prepared pears to the simmering liquid, then cover and cook at a gentle simmer for about 20 minutes, or until the pears are tender but not falling apart.
INNISKILLIN PEARL VIDAL ICEWINE R0254S, 200 mL, $30.29
Use a slotted spoon to scoop the pears out onto a serving dish, then remove the spices and use them to decorate the platter.
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BATASIOLO MOSCATO D’ASTI BOSC 10659Z, 750 mL, $19.49
Bring the poaching liquid to a simmer over medium-high heat and reduce until there is about 1 cup of liquid left. Let cool to room temperature, then pour over the pears. The poached pears can be served cold, at room temperature, or gently warmed. the sparkling wine, then add a few pomegranate arils and a sprig of rosemary for garnish.
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Prices subject to change. | Products not available in all locations. | While supplies last.
Orange Chocolate Pot de Creme
MAKES 6 - 8
INGREDIENTS 1 can sweetened condensed milk 3/4 cup milk 3/4 cup heavy cream 6 ounces (180g) dark chocolate 1/4 cup cocoa powder 2 Tbsp (1 shot) espresso or strong coffee 1 tsp pure vanilla extract Zest of ½ an orange A pinch of fine sea salt 1 ½ Tbsp cornstarch 2 Tbsp cold water A little flaked sea salt to garnish (such as Maldon)
DIRECTIONS In a large heavy-bottomed pot, whisk the sweetened condensed milk, milk and heavy cream until combined. Set the pan over medium heat and bring to a simmer. The the pan off the heat and add the finely-chopped chocolate, cocoa powder, espresso, vanilla, orange and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
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DOW’S LATE BOTTLED VINTAGE PORT 06221Z, 750 mL, $26.09
Mix cornstarch and cold water in a bowl with a fork until completely dissolved, then add to the chocolate mixture.
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Place the pan back over medium heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, about 5 minutes. Strain the mixture right away to remove any lumps.
INNISKILLIN CABERNET FRANC ICEWINE R0253S, 200 mL, $55.50
Let the mixture cool slightly, then divide between 6 to 8 ramekins. Cover and refrigerate for at least 2 hours before serving topped with a sprinkle of flaked sea salt.
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Fig and Nut Panforte
INGREDIENTS ½ lb lightly toasted whole hazelnuts ½ lb lightly toasted whole almonds 1 lb dried black mission figs ½ tsp cinnamon ¼ tsp nutmeg ½ tsp ground coriander ½ tsp ground ginger 1 tsp black pepper 1 Tbsp cocoa powder 1 ½ cups flour 1 cup sugar ½ cup honey ½ cup powdered sugar 8 oz good quality dark chocolate, chopped
DIRECTIONS Preheat your oven to 350F and line a 9-inch round pan with parchment paper. Mix the fruit and nuts together in a large bowl. Toss with the flour, spices and cocoa until evenly coated. Heat sugar and honey together in a small saucepan over medium heat, stirring occasionally. Boil the mixture for 1 minute, then remove from heat and add the dark chocolate. Stir until all the chocolate is melted, then pour over the nut mixture.
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GRAHAM’S 20 YO TAWNY PORT R0249A, 500 mL, $44.98
Use a wooden spoon to combine the batter (it will be extremely thick and sticky!) then press the batter into an even layer in the 9-inch pan.
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GRAHAM’S 30 YO TAWNY PORT R0208A, 375 mL, $64.98
Bake for 15 minutes, then let the panforte cool completely in the pan. Dust with icing sugar, then wrap tightly and store at room temperature for up to one month.
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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POMEGRANATE MIMOSA
MAKES 1
INGREDIENTS 2 oz pomegranate juice 1 oz Matos Orange Liqueur 2 oz Lavit Rosado Brut Pomegranate arils and rosemary sprig for garnish DIRECTIONS Pour the pomegranate juice and orange liqueur into a chilled champagne flute, then stir to combine. Top off with the sparkling wine, then add a few pomegranate arils and a sprig of rosemary for garnish.
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MATOS ORANGE LIQUEUR 16017Z, 500 mL, $25.99
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LAVIT ROSADO BRUT 15551Z, 750 mL, $18.29
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SUGAR & SPICE MAKES 1
2
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SAVE $2.00 *
INGREDIENTS 1 oz Matos Apple Brandy 2 oz local spiced apple cider 2 oz Ruffino Prosecco Apple slices, cinnamon stick pieces and star anise for garnish DIRECTIONS In a chilled wine glass, combine the brandy and apple cider, then use a long handled spoon to stir. Add the apple slices and spices, then top up the glass with prosecco and enjoy!
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MATOS APPLE BRANDY 01094Y, 500 mL, $35.99
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RUFFINO PROSECCO 15409Z, 750 mL, NOW $17.99
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SPANISH 75
SAVE $3.00 *
MAKES 1
INGREDIENTS 1 oz Tanqueray Flor de Sevilla Gin 1 oz fresh orange juice
Ice cubes to fill a cocktail shaker halfway 2 oz Oyster Bay Sparkling Cuvee Brut Twist of orange
DIRECTIONS In a cocktail shaker, combine gin, orange juice and ice. Shake vigorously for 20 seconds, then strain into a chilled champagne flute and top with chilled wine. Garnish with a twist of orange peel.
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TANQUERAY FLOR DE SEVILLA 01199Y, 750 mL, $31.99
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OYSTER BAY SPARKLING CUVEE BRUT 15404Z, 750 mL, NOW $21.99
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Prices subject to change. | Products not available in all locations. | While supplies last.
BIG REDS BIG SCORES
The Vines is PEI Liquor’s fine wines program. The Vines offers allocated, hard-to- find products for explorers and collectors with a passion for world-class wines. PEI Liquor offers 200 Vines products on a continuous basis but, occasionally, we also source outstanding products as one-time purchases to broaden the portfolio and put forward new and exciting finds for discerning wine lovers. The current Vines Special Release features elegant reds from top producers. Drinking beautifully now, these highly awarded wines (up to 95 points!) from the 2012 and 2014 vintages will transform any occasion into an event to remember. Discover iconic and allocated wines that are the envy of the world.
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Learn more about The Vines Special Release https://bit.ly/2CnN5EG
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TORRES MAS LA PLANA 01057Y, 750 mL, $73.49
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SPRING VALLEY FREDERICK RED BLEND 01095Y, 750 mL, $82.99
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TOMMASI CASISANO BRUNELLO DI MONTALCINO 01098Y, 750 mL, $54.99
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Stay up to date with new products arriving in our stores on our NewArrivals page: liquorpei.com/new-products
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MCGUIGAN THE PLAN CHARDONNAY 09659Z, 750 mL, $15.99
CASILLERO DEL DIABLO MERLOT 07734Z, 750 mL, $16.99
YELLOWTAIL BRILLIANTLY BOLD RED 01227Y, 750 mL, $16.99
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LA MASCOTA CABERNET FRANC 07735Z, 750 mL, $17.59
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Prices subject to change. | Products not available in all locations. | While supplies last.
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UPSTREET NEON FRIDAY ‘BEST OF’ 4 PACK 01251Y, 4 x 473 mL, $19.95
GARRISON MIXED 00548Y, 6 x 341 mL, $14.10
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NO BOATS ON SUNDAY CRANBERRY ROSE 19577R, 500 mL, $5.99
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BULWARK RUM CRAFT CIDER 00983Y, 500 mL, $8.50
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ABSOLUT REVEAL HOLIDAY EDITION BOTTLE 01046Y, 750 mL, $27.98
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KAHLUA COFFEE FLAVOURED LIQUEUR SALTED CARAMEL 01213Y, 375 mL, $17.29
BAILEYS HOLIDAY BOTTLE 01203Y, 750 mL, $31.99
KRAKEN BLACK SPICED RUM CERAMIC LIMITED EDITION 01214Y, 750 mL, $49.98
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Prices subject to change. | Products not available in all locations. | While supplies last.
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WINE TASTE STATION
STONELEIGH MARLBOROUGH REISLING 09533Z, 750 mL, $20.50 New Zealand
MARQUES CASA CONCHA CHARDONNAY B0152Z, 750 mL, NOW $25.99 Chile
ROBERT MONDAVI PRIVATE SELECTION SAUVIGNON BLANC 09462Z, 750 mL, $19.99 California, USA
TASTING NOTES
TASTING NOTES
TASTING NOTES
Situated in the heart of the Wairau Valley, the vineyard where the grapes for this wine grow is dotted with stones from an ancient riverbed that reflects sunlight and heat onto the vines. This wine displays lifted cherry blossom, red delicious apple and delicate white nectarine aromas. The aromas follow through to a grapefruit citrus palate with flinty mineral undertones and a limey backbone. The racy acidity in this wine provides great length on the finish. Serve lightly chilled with delicate seafood or white meat dishes, Waldorf salad, fruit and cheeses, or simply enjoy on its own.
The fruit for this Sauvignon Blanc hails from California’s coveted coastal vineyards, where cool ocean breezes ensure slow ripening, bright acidity and optimal flavour development. Fermented and aged in stainless steel, this Sauvignon Blanc shows distinctive aromas of fresh-cut grass, lemon and grapefruit. Mouth- watering flavours of ripe mango, citrus zest, guava and honeydew melon bring rich flavours to the palate. This wine’s finish is fresh, with mineral undertones and lingering notes of lime zest. Grilled pork with a light salad will complement this wine perfectly.
From the Llanura de Camarico Vineyard, Limarí Valley, Chile. The grapes are meticulously handpicked and the wine is barrel fermented and then aged in new and used, medium-toasted French Burgundian barrels sur lie for 11-12 months. It is light yellow in colour with rich and concentrated aromas of pear, fig and toasty hazelnut. This wine is full-bodied with distinct minerality and a core of ripe, opulent fig and pear flavours. Pair with garlic roasted chicken.
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Prices subject to change. | Products not available in all locations. | While supplies last.
WINE TASTE STATION
TOMMASI CASISANO BRUNELLO DI MONTALCINO 01098Y, 750 mL, $54.99 Italy
VERONA IGT ROSSO RETRO 09599Z, 750 mL, $18.99 Veneto, Italy
KIM CRAWFORD SPITFIRE SAUVIGNON BLANC 09608Z, 750 mL, $29.99 New Zealand The Small Parcels Spitfire Sauvignon Blanc takes its name from a famous site in Marlborough that was used as an air force base during WWII. The outstanding vineyard selected for this vintage is a small block of Sauvignon Blanc called Blind River Vineyard. This wine features intense passion fruit, grapefruit, and tropical fruit aromas. Juicy acidity fills the palate on entry and fruity sweetness carries through to a delightful, lingering finish. Freshly caught whitefish or a mollusk medley would balance the freshness of this wine perfectly. TASTING NOTES
TASTING NOTES
TASTING NOTES
The Bolla vineyards for this wine are located in the province of Verona, in the region of Veneto. The Cabernet, Merlot, Rondinella, and Corvina grapes are grown on clay and calcareous soil using the Veronese pergola system. This red blend is deep ruby red in colour with aromas of raspberry and currant with a hint of vanilla on the nose. It is well balanced with fruit notes such as cherry and blueberry alongside subtle cinnamon flavours. An ideal accompaniment to charcuterie.
The Tuscan sub-region of Brunello is located about 80 km south of Florence. By the end of World War II, the vineyards surrounding the town of Montalcino had developed a reputation as producing one of Italy’s finest wines. This Sangiovese-based wine is ruby red to garnet in colour and is balanced on the nose with intense aromas of fruit and spice. The ripe palate doles out succulent black cherry, raspberry compote, licorice and nutmeg alongside round, velvety tannins. Perfect with pasta and meat sauce as well as mature cheeses.
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Our Stratford, Montague, and Granville Street (Summerside) locations feature a climate controlled wine tasting station that provides customers with the opportunity to taste from a selection of 8 fabulous wines that are changed every 4-6 weeks. Come discover the world of wine at the Stratford, Montague, and Granville PEI Liquor Taste Stations.
SANDALFORD WINEMAKERS SHIRAZ 07643Z, 750 mL, $20.49 Australia
WARRE’S WARRIOR PORT
06210Z, 750 mL, $22.99 Douro, Portugal
TASTING NOTES
TASTING NOTES
This fruit-driven wine is a blend of grapes from both the Margaret River and the Swan Valley regions. The riper, richer notes come from the grapes harvested in the Margaret River while the cooler climate characteristics come from the Swan Valley. It has notes of blackberry, mulberry, spice, szechuan pepper and star anise. This wine is vegan and vegetarian friendly and does not use animal-derived products as fining agents to remove proteins, yeast, and other organic particles which are in suspension during the making of the wine. Pair with the last barbecue of the season.
Warrior is the oldest brand of Port in the world, having been shipped continuously since the 1750’s. Warrior is drawn from Quinta da Cavadinha and Quinta do Retiro, Warre’s finest Quintas in the Pinhão and Rio Torto valleys that produce Warre’s classic vintage Ports. Dark red in colour with a rich perfume of ripe plums and cherries. On the palate it is complex with an excellent structure and a long, lingering finish. Delicious served at the end of a meal with rich chocolate desserts, nuts and cheese.
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
Presents… Winemakers Dinners
Holiday Promo $ 10 .00 PEI Liquor Gift Card with the purchase of a Winemakers Dinner ticket*
Menus & Pricing peiwinefest.com
46 CELEBRATE HOLIDAY 2018 * Redeemable at any PEI Corporate Retail stores * Valid for first 50 tickets sold to any of the Winemakers Dinners * Limited one per ticket purchase * While supplies last
This is a 19+ event.
The Festival of Wines Presents… MENU Winemakers Dinner
Must be 19 years of age or older. Blackberry Honey Compote, Chimichurri Featuring Balthasar Ress 2012 Hattenheimer Engelmannsberg Riesling Trocken COURSE 4: 45 day Aged PEI Beef Striploin Potato Frites, Caramelized Pear Onions, Fried Brussel & Bacon Featuring Heitlinger Pinot Noir COURSE 5: Vanilla Bean Crème Brulée Chocolate Swirl Cookies Featuring Balthasar Ress 1992 Oestrich Doosberg Riesling Auslese WELCOME WINE: LOVE ME Secco Rosé COURSE 1: Arugula & Watercress Salad Candied Pecans, Citrus Thyme Vinaigrette, Smoked Gouda Featuring LOVE ME Secco White COURSE 2: Oven Roasted Halibut Black Bean Purée, Lavender Crackers Featuring Ressi Rhein Riesling Trocken COURSE 3: Braised Lamb & Scallop
TUESDAY, MAY 21, 2019 Price: $88.50 + HST Dinner & Prestige: $125.00 + HST Tickets on sale at www.peiwinefest.com
www.peiwinefest.com
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Must be 19 years of age or older.
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CELEBRATE HOLIDAY 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
The Festival of Wines Presents… MENU Winemakers Dinner
RECEPTION: Featuring Dr. Zenzen Pinot Blanc Feinherb
1ST COURSE: Smoked Steelhead Trout, Potato Rosti and Pickled Beets Featuring Dr. Zenzen Riesling Troken
WEDNESDAY, MAY 22, 2019 Price: $85.00 + HST Dinner & Prestige: $125.00 + HST Tickets on sale at www.peiwinefest.com
2ND COURSE: Pork Schnitzel with Warm Brussel Sprouts Featuring Dr. Zenzen Privatkeller Chardonnay
3RD COURSE: Beef Rouladen,
Herbed Spaetzle and Red Cabbage Featuring Dr. Zenzen Privatkeller Mosel Riesling Kabinett
Must be 19 years of age or older.
4TH COURSE: Linzr Torte with Sour Cream Ice Cream Featuring Dr. Zenzen Privatkeller Pinot Noir
www.peiwinefest.com
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Must be 19 years of age or older.
48 CELEBRATE HOLIDAY 2018
The Festival of Wines Presents… BUFFET MENU Winemakers Dinner
49 *Please Note that there will be a Variety of other Sweet Treats to accompany this Amazing Meal CELEBRATE HOLIDAY 2018 Must be 19 years of age or older. Maple Glazed Squash and Herbed Spätzle Thyme and Parsley Creamed Sauerkraut Buttermilk Mashed Potatoes Spring Vegetables House Spiced Kettle Chips Ale Steamed Mussels with Garlic and Bacon SWEET ENDINGS: Strudel, Bienenstich Black Forest Cake, Linzer Torte Kasekuchen (German Cheesecake) Dresdener Eierschnecke Featuring Terroir Riesling vom Loss and Terroir Pinot Noir vom Kalkmergel SOUP STATION: Goulash Soup Fresh Rolls and Biscuits COLD TABLE: Greens with Assorted Vegetables and Dressings German Potato Salad, Coleslaw Cauliflower Salad, Cucumber Salad Tomato Salad, German Bean Salad CARVERY TABLE: German Style Baked Glazed Ham (Schinkenbraten) Grainy Mustard, Honey Dijon, Apple Sauce, Green Tomato Chow HOT TABLE: Onion Braised Beef Brisket, Candied Onions Hendl (Whole Roasted Spiced Chicken) Creamy Spinach, Leek and Cheddar Baked Haddock Pork Schnitzel with Green Peppercorn Veloute Cheesy Bratwurst Penne Pasta
FRIDAY, MAY 24, 2019 Price: $64.50 + HST Dinner includes a Friday Grand Tasting Ticket Tickets on sale at www.peiwinefest.com
www.peiwinefest.com
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#peiwinefest
Must be 19 years of age or older.
Prices subject to change. | Products not available in all locations. | While supplies last.
liquorpei.com
50 CELEBRATE HOLIDAY 2018
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